Fermented foods are demanding a fair degree of the spotlight in culinary circles right now, so we think a 3-course lunch featuring a discussion on fermented foods and beverages is a great idea. And who better than long-term Bress Friend, Phillippa Grogan of Phillippa’s Bakery to host the lunch, in conjunction with Adam (who will be serious).

The menu of course will be fermented food-focused and we will actively ask for input from our guests.